Cheese scones or American biscuits would call them; they are a quick bread – about half an hour from inception to eating. They dont require any special equipment, in fact I prefer to grate the butter and cheddar directly into the flour and mix with the fingers. You need to be quick in order to keep these scones light as air – and there is a little trick. Add the baking powder after you combine the flour, salt, cheese and butter. This will make sure that the leavening agent is given the best possible chance to make the scones really fluffy.
These are deeply cheesy – and they really reflect the cheese you choose, so choose well – organic aged cheddar is best. These will be a wonderful addition to a party or celebration dinner.
Prep Time: 10mins. Cook Time: 20mins. Total Time: 30 mins
Ingredients:
3 1/2 cups all purpose flour
1/2 tsp salt
6 tbsp (3/4 stick) butter,(grated)
2 cups cheddar,(grated)
5 tsp baking powder
1 1/4 cup cream/sour cream/milk
2 tbsp sour cream
1/2 cup cream and milk
A few tablespoons of milk to glaze (optional)
Instructions:
1. Preheat your oven to 215C (425F), and line a baking sheet with parchment paper.
Sift together about 3 cups of flour and the salt into a large mixing bowl. Keep the addition flour aside in case you need it to pull the scones together.
2. Using the largest holes on your grater, grate 3/4 stick of butter directly onto the flour. Using your fingertips, quickly toss the butter into the flour.
3. Grate 2 cups of cheddar and add it to the butter/flour mixture. Using your fingertips, mix well again. You should have a floury, pebbly, mealy mixture.
4. Measure out the baking powder, and sift onto the dough mixture. Toss with your fingertips again to combine well. 5. Measure out your cream/milk/sour cream mixture. The more cream you add to the mix, the richer the scones will be. I use about 2 tbsp of sour cream, and then make up to about 6 fluid oz with cream, and add milk for the rest. Whisk together with a fork – the mixture will be lumpy from the sour cream, but this is fine.
6. Pour your cream/milk mixture directly over the flour, and using your hands, knead the milk into the flour until a dough comes together. If its really wet, add a little more flour, a tablespoon at a time. This should take only a few kneads.
7. Turn the dough out onto a firm working surface and pat into a rectangle or square about 1 1/2 inches thick. 8. Bake for pre heated 425 F for 10 – 15 minutes or until light, fluffy and well browned at the top. Dont over bake.
8. Serve it warm or room temperature. Enjoy!
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